Hatch Green Chile Enchilada Sauce Recipes

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

GREEN ENCHILADA SAUCE WITH HATCH, NEW MEXICO CHILI

Steps:

• Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
• Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
• Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
• If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
• In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
• It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.

ROLLED GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Shred chicken with a fork, add to mixing bowl, and add onion and green chiles. Mix well.
• Fill corn tortillas with shredded chicken, diced onion, and green chile mixture.
• Roll each tortilla and place seam side down into greased casserole dish.
• Repeat until the casserole dish is filled.
• Pour Hatch Green Chile Enchilada Sauce with Roasted Garlic over enchiladas. Sprinkle with cheese.
• Bake uncovered in a preheated 350-degree oven for 20-25 minutes or until cheese is completely melted.
• Remove from oven and garnish with cilantro leaves and diced tomato.

HATCH GREEN CHILE ENCHILADA SAUCE

Steps:

• In heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add the onions and saute, stirring occasionally, until slightly brown and tender, about 5 minutes. Add garlic, oregano, and cumin and saute for another minute. Add flour and stir well. Allow flour to cook with onion and garlic until fragrant, stirring frequently, about 2 minutes.
• Add green chile, tomatoes, and chicken stock. Stir well to combine and scrape bottom of pan to ensure flavors are fully mixed. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Remove from heat and blend until smooth in blender. Add salt and pepper to taste.
• Serve on enchiladas or breakfast burritos. Makes 8 cups.